Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink

Abstract

Probiotics, especially lactic acid bacteria, are very useful in the production of health drinks, and increasing the nutritional value of beverages. Probiotic bacteria along with prebiotics are used to produce synbiotic drinks. In this study, the effect of inulin at three levels (1, 2 and 3%), sugar beet fiber (0.75, 1.5 and 2%) and bacteria (Lactobacillus acidophilus) in the production of synbiotic pineapple juice was investigated. The treatments were stored at 4 °C for 25 days and tests for pH, bacterial viability, brix, colorimetry and sensory evaluation were performed at 5-day intervals. With increasing the amount of inulin, sugar beet fiber as well as shelf life, bacterial viability and red-green color (a*) increased, and the values of brix, pH, transparency (L*) and yellow-blue (b*) decreased. The results showed that storage time is one of the most important factors affecting the studied parameters. Based on the results of Brix, pH, colorimetric (L*, b* and a*) and bacterial viability on day 25, treatments containing 3% inulin and 0.75% sugar beet fiber were 19.17%, 3.6, 68.91, 14.3, -2.19, 12.28 CFU/g, respectively and was selected as the ideal treatment.Therefore, it can be concluded that in order to produce a useful pineapple drink, Lactobacillus acidophilus can be used with inulin and sugar beet prebiotics.

Keywords

• inulin
• pineapple juice
• sugar beet fiber
• synbiotic